Buckwheat & Cashew Pancakes


What you need

  • 1/2 cup raw cashews
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp of vanilla Bean Powder
  • 1 very ripe banana
  • 1 tbs coconut Oil
  • 1 cup of nut/coconut/oat milk
  • 2 tsp of maple or coconut nectar

How it’s done~

  • Place the cashews in a blender and pulse until a fine crumb has formed, be careful not to over blend as you might end up making cashew butter!
  • Place all the dry ingredients (including the cashews) into a bowl and mix to combine
  • In a blender add you banana, coconut oil, nut milk and sweetener and blend until smooth
  • Pour the banana mixture into the bowl of dry ingredients and mix until just combined. You may need to add some extra milk if your mixture is quite heavy
  • Let the mixture rest for about 20 minutes (this will ensure your pancakes are perfect and fluffy)
  • To cook the pancakes, heat a tablespoon or two of coconut oil in a fry pan, add a dollop of the mixture and spread into a circle with the back of a spoon, the mixture will be quite sticky
  • Wait for bubbles to appear on the surface before flipping over and cooking on the other side. Keep going until the mixture is finished (or you have enough pancakes to satisfy, the mixture will keep covered in the fridge for a couple of days)

*Serve the pancakes warm, stacked high and with a spoonful of nut butter, a drizzle of maple/coconut syrup and a sprinkle of blueberries and walnuts.

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